Quick Double Coconut Katsu Pork & Veggie Udon Noodles
with Crispy Shallots
You’ll be off to visit your happy place when you get a taste of this dish. Pork mince is tossed in katsu paste and mellowed out with coconut milk to create a perfectly balanced dish, with udon noodles to help slurp up all that sauce!
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Ingredients
1 packet
green beans
½ bunch
baby broccoli
1 packet
udon noodles
(Contains Gluten; )
2 packet
pork mince
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 box
light coconut milk
1 packet
Crispy Shallots
½ packet
coriander
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy; )
2 tbs
water
Nutrition Values
Utensils
Instructions
• Boil the kettle. Trim green beans and baby broccoli (see ingredients) and slice into thirds. • Half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Cook pork mince, green beans and baby broccoli, breaking up mince with a spoon, until just browned, 5-6 minutes. • Add sweet soy seasoning and cook, until fragrant, 1 minute. TIP: Cook pork and veggies in batches if your pan is getting crowded!
• Reduce heat to medium, add katsu paste, coconut milk, the soy sauce and water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, add the udon noodles and stir to combine. Season with pepper.
• Divide katsu pork and veggie udon noodles between bowls. • Garnish with crispy shallots. Tear over coriander (see ingredients) to serve. Enjoy!